Because six is not enough and seven is pushing it, this recipe has just the right number of layers for the perfect dessert bar.

Get Spoon University delivered to you

You tryna be tricky? That email doesn't look right.

By adding your email you agree to get updates about Spoon University Healthier

Here at Spoon University, we have a deep appreciation for dessert bars. Seriously. And why not? Bars are like the middle child of baked goods: no matter which combination of ingredients you choose, they require relatively little effort and always turn out OK. Blend a bunch of stuff together, throw it in the oven, come back half an hour later and they’re ready to serve. No measuring droplets of ice cubes or letting anything rise overnight. They’re crunchy, crispy, salty, chocolatey, gooey and hold up in the freezer long past when your drunk self wishes they would.

These are a lot like Seven-Layer bars (or, Hello Dolly bars), but I don’t really think condensed milk should count as a layer (shredded coconut is already pushing it). I used a DIY Nutella as the chocolate layer, but you can sub in Nutella or anything similar.